Slow Cooker Mediterranean Roast Turkey
Infuse your kitchen with the vibrant, sun-drenched flavors of the Mediterranean with this Slow Cooker Mediterranean Roast Turkey recipe. Featuring a tender, boneless turkey breast marinated in a zesty blend of olive oil, garlic, lemon, and aromatic herbs like oregano and thyme, this dish is as flavorful as it is effortless. The turkey is slow-cooked to perfection atop a bed of savory sun-dried tomatoes and briny kalamata olives, ensuring each bite is juicy and infused with rich Mediterranean notes. With only 20 minutes of prep time and the convenience of a slow cooker, this recipe is ideal for busy weeknights or relaxed holiday dinners. Serve it with a garnish of fresh parsley and a drizzle of the flavorful cooking juices for an elegant, crowd-pleasing meal. Perfect for lovers of Mediterranean cuisine, this recipe will transport your taste buds straight to the shores of the Aegean!
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Recipe Information
Ingredients
- 3 lbs boneless turkey breast
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground cumin
- 2 tsp salt
- 1 tsp black pepper
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped
- 0.5 cup kalamata olives, pitted and sliced
- 2 tbsp fresh parsley, chopped
Instructions
Pat the turkey breast dry with paper towels and set it aside.
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, dried thyme, ground cumin, salt, and pepper to create a marinade.
Rub the marinade all over the turkey breast, ensuring it is evenly coated. Let the turkey sit for 10-15 minutes to allow the flavors to penetrate.
In the slow cooker, pour the chicken broth into the bottom. Add the sun-dried tomatoes and kalamata olives, spreading them evenly.
Place the turkey breast on top of the broth and vegetables, skin-side up if the skin is still intact.
Cover the slow cooker with its lid, set it to low, and cook for 6 hours (or 4 hours on high).
Check the internal temperature of the turkey with a meat thermometer to ensure it has reached 165°F (74°C).
Once fully cooked, carefully remove the turkey breast and let it rest for 10 minutes before slicing.
Garnish with freshly chopped parsley before serving. Optional: Use the cooking liquid as a sauce by straining and serving it alongside the turkey.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 8843 mg | 384% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 41.5 g | ||
| Protein | 430.3 g | 861% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 8996 mg | 191% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
